Cheesecake

 Crust

1 ½ cup graham cracker crumbs (about 11 full sheets)

¼ cup sugar 

6 tablespoons butter, melted


Filling

32 oz cream cheese (4-8oz blocks)

1 ½ cups sugar

½ tsp salt

1 tsp vanilla 

4 eggs

½ cup heavy cream

1 cup sour cream

3 tablespoons lemon juice

1 tablespoon cornstarch


Bring all ingredients to room temperature.


Make the Crust: 

Combine graham cracker crumbs, sugar, and melted butter. Pour into a 9-inch springform pan.  Pack tightly along the bottom, pushing up a little at the edges. Bake for 8 minutes at 350 degrees.

Remove from oven and reset oven temp to 325 degrees.


Make the Filling:

In a mixing bowl, beat the cream cheese, sugar, salt and vanilla for 3-5 minutes until well combined and creamy. 


Break your eggs in a separate bowl and whisk lightly. Don’t overbeat because if the eggs get airy they will give a spongy texture to the cheesecake. Add them to the cream cheese mixture and mix at a low speed until just combined.


Add the cream, sour cream, lemon juice and cornstarch and mix at low speed until just combined. 


Pour the batter into the crust. Seal your pan tightly with aluminum foil on the outside (not on the top).


Place a large tray in your oven and fill it with 1-2 inches of boiling water. Place the cheesecake pan in the water and bake for about 75-80 minutes at 325 degrees. When done the cheesecake should have firm edges but be very jiggly inside.


Cool at room temp for 15 minutes. Then run a knife around the edge of the cheesecake so it is no longer sticking to the edges of the pan. This will help make sure the cheesecake does not crack as it cools down. Do not open the pan or release the edges of the pan; the cheesecake must set overnight in the fridge before being removed from the pan. Cool the cheesecake for 2-3 hours at room temp. After this, place in the fridge and chill overnight.


Delicious served with whipped cream and berries or top with Salted Caramel Ganache.


Salted Caramel Ganache

10 oz trader Joe's salted Caramel Chips 

3.3 oz cream

Place caramel chips and cream in a glass dish. Microwave 1 to 2 minutes. Watch carefully so cream does not overflow. Remove from microwave and stir until smooth. Allow to cool slightly.